Egg dish from Sorenson Inn and the Iowa B & B Cookbook. This is an overnight prep.
Butter sliced bread on both sides with the soft butter.
Place the bread in a 9 X 13 baking pan. Cover the bread with the ham (bacon) and cheese.
Beat the eggs. Add milk and dry mustard and pour the liquid over the ham and cheese.
Cover the pan and refrigerate overnight.
Remove from the refrigerator and cover with crushed cornflakes and melted butter.
Bake at 350 degrees for 1 hour.
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Serving Size: 1 Serving (269g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 510 | ||
Calories from Fat: 318 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.3g | 47 % | |
Saturated Fat 18.3g | 92 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 545.4mg | 168 % | |
Sodium 791.4mg | 27 % | |
Potassium 341.3mg | 9 % | |
Total Carbohydrate 22.1g | 6 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 21.4g | ||
Protein 26.8g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 510
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